GEORGE TOWN, MALAYSIA – The Health Ministry has ordered all Ayamas products in the same batch that was found to contain a banned antibiotic be taken off the market.

Minister Datuk Seri Liow Tiong Lai said yesterday his ministry had ordered the withdrawal of the products pending tests.

“I am now waiting for the results of the tests done on the samples. We view this seriously and that is why we decide to withdraw the batch from the market.”

However, he said Ayamas products that were not from the same batch could continue to be sold. Liow was commenting on the Sarawak Veterinary Authority’s immediate ban on all Ayamas products following a random test where traces of Chloramphenicol were found.

Chloramphenicol is used to treat animals but is not safe for human consumption and, therefore, cannot be used in food processing.

On Saturday, Sarawak Assistant Agriculture Minister Mong Dagang said he believed the problem could lie in the source of the chickens and not during the processing part.

Chloramphenicol is banned in most Western countries although it is available in Southeast Asia. The drug is known to cause blood disorders such as aplastic and hypoplastic anaemia.

Any interactions between Chloramphenicol and diabetic medicines, or even vitamin B12 supplements, may cause allergic reactions, including stomach upset, diarrhoea, headache, nausea and vomiting.

This is not a good thing – chicken farmers using Chloramphenical – this antibiotic is an old one and is notorious as a cause of aplastic anaemia which can lead to bone marrow failure. I wonder how much has slipped through the Vet authorities in the past.

One comment on “Chloramphenicol detected in Ayamas chicken”

I am just curious. We knew that chloramphenicol can have a side effect of causing aplastic aneamia. However the AA is a RARE complication and some say got some genetic predisposition. This complication was reported in patients who took the medication ORALLY over a long period. With TRACES of antibiotic found in the chicken. My question is what is the minimal dosage to cause such complication? How much chicken meat we need to consume in order to have such complication (assume that the antibiotic is having an accumulative effect in the body)? Is this traces of antibiotic got destroyed under extreme heat (fried chicken)? I just wonder anyone got such info.